NGREDIENTS:
1 1/2 cups self-raising flour
1/2 cup vegan protein powder (I used salted caramel – my discount code is “amb-chen”)
1/2 cup coconut sugar (or brown)
1 cups non-dairy milk (I used almond)
1/4 cup applesauce
*Optional: handful of pecans to stir-in
CARAMEL FROSTING:
2 tablespoons vegan caramel sauce (I used )
2 tablespoons vegan caramel protein powder
Dash of non-dairy milk if required
Handful of pecans, chopped
METHOD:
1. Preheat the oven to 175 degrees C/ 350 degrees F, fan-forced. Prepare a loaf tin with non-stick paper.
2. In a bowl, mix together the flour, protein powder & sugar
3. Add in the applesauce and non-dairy milk. Mix until no dry flour remains. You may need to add a dash more milk if the mixture seems too dry
4. Transfer the batter to the prepared tin
5. Bake in the oven for 30-35 mins until a knife inserted comes out clean
6. Allow the loaf to cool before frosting
7. Make the FROSTING: Stir together the caramel sauce + protein powder until desired spreadable thickness. You may need to add a dash of liquid to thin
8. Spread the frosting over the loaf. Sprinkle with pecans.
Storage tips: in an airtight container in the fridge for up to 3 days
Serving suggestions: slightly warm, with a smear of nut butter
